RECIPE
Zesty Prawn & Green Chilli ‘ Ceviche ’
Ceviche is a light , refreshing dish of seafood cured in citrus juice . This method lightly cooks the prawns before curing to ensure safety , but if you have access to very fresh fish , you can skip the cooking step . Serve as a starter or part of a summer spread , with tortilla chips for scooping .
Cassie Best
SERVES 4
INGREDIENTS :
• Small bunch of coriander
• 5 limes , zested and juiced
• 50g ginger
• 1 garlic clove
• 2 green jalapeño chillies , frozen , plus 1 thinly sliced to serve
• 1 tsp sugar
• 1 red onion , finely chopped
• 2 firm avocados , finely chopped
• 4 firm tomatoes , finely chopped
• 400g raw king prawns , chopped into small pieces
• Corn tortilla chips , to serve
1 Twist the coriander stalks away from the leaves , place the stalks in a bowl and bash a few times with the end of a rolling pin to bruise them . Zest and juice the limes into the bowl . Finely grate in the ginger , garlic , and frozen chillies ( try a little of the chilli to see how spicy it is first ; you may want to reduce this to 1 chilli if they are very hot ). Add the sugar and 1 tsp salt , stir to dissolve . Cover the bowl and chill overnight or for a minimum of 2 hours to let the flavours infuse . 2 Remove the black line which runs along the belly of each prawn by making a small slit with your knife and pulling it out . Cut each prawn into 3-4 pieces . Heat a frying pan over a low-medium heat and cook the prawns until they just turn lightly pink , no more than 1-2 minutes . 3 Strain the lime liquid through a fine sieve or muslin into a large bowl . Add the prawns and toss them through the lime juice . Cover and chill for 30 minutes to 1 hour , stirring every now and then , until cold . 4 Add the onion , avocado , and tomatoes . Chill for another 30 minutes , if you like , or serve straight away . Roughly chop the coriander and stir through the ceviche . Pile the salad onto a large sharing plate , scatter with sliced chilli , and serve with tortilla chips for scooping .
Tip : If you have a glut of chillies , pop them in your freezer to be grated straight into dishes .
AS SEEN ON THE
CHEF ’ S TABLE
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